Explore the flavours of Thailand with my Thai Style Fish & Prawn Curry recipe, inspired by the traditional Thai minced fish curry – Khanom Jeen Nam Ya (ขนมจีนน้ำยา). This dish is perfect when served with rice vermicelli noodles, garnished with fresh coriander, chilli flakes, and sweet chilli paste for an extra kick.
Curry Crafting Steps
In the base of this recipe, we follow the traditional approach by using minced white fish — I chose Haddock fillets — which is then smoothly blended with coconut milk to create a rich and flavorful foundation for the curry. Begin by blooming the curry paste, then add the coconut cream along with the minced fish. Next, incorporate the vegetables and let them simmer until they’re tender. To avoid overcooking, add the prawns towards the end of the cooking process. You can opt for frozen ones if fresh aren’t available. Finally, stir in fresh spinach and a splash of lime juice, and voilà — your delicious curry is ready to serve!
Creating Your Curry Base
To prepare this exquisite Thai Style Fish & Prawn Curry, you are presented with two choices for the curry base:
- Using Red Curry Paste: A quicker option for busy days, using a good quality red curry paste can still yield a delicious result.
- Making a Homemade Blend: For an authentic and deeper flavour, consider preparing your own curry blend. The instructions for this are detailed on the recipe card. This method involves blending fresh ingredients like lemongrass, Thai chillies, galangal, and kaffir lime leaves along with coconut milk and white fish. This not only imparts a fresher taste but also allows you to tailor the spice levels to your preference.
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Recipe Card for Thai Style Fish & Prawn Curry:
Thai Style Fish & Prawn Curry
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Ingredients for Curry:
- 8.5 oz Rice vermicelli noodles - (240g)
- In a blender, combine the roughly chopped white fish fillets and one can of coconut cream. Blend until smooth. This unique blend will serve as the creamy base for your curry.
- In a large saucepan or wok, heat a bit of oil over medium heat. Add the red curry paste and fry for a minute or two until it becomes aromatic. This step is crucial for releasing the flavors of the curry.
- Pour the blended fish-coconut mixture into the saucepan with the curry paste. Mix well to ensure the curry paste is evenly distributed.
- Add the second can of coconut cream to the saucepan and stir well. Bring the mixture to a gentle simmer and cook for about 5 minutes, stirring occasionally. The sauce will begin to thicken and the flavours will meld together.
- Add the diced potatoes and sliced carrots to the simmering sauce. Cover and let it simmer for approximately 20 minutes, or until the vegetables are tender. Stir occasionally to prevent sticking.
- Once the vegetables are cooked, add the king prawns to the curry. Cook for about 5 minutes, or until the prawns are pink and fully cooked. Be cautious not to overcook them.
- Fold in a handful of fresh spinach right before you're ready to serve. The residual heat will wilt the spinach without overcooking it.
- Taste and adjust the seasoning of your curry. You might want to add salt, a splash of lime juice for a tangy kick, and a little fish sauce for extra umami. If curry seems to thick add a little bit of water.
- Garnish with fresh coriander if desired, and serve your Thai-style fish and prawn curry while it's warm. It pairs beautifully with rice vermicelli noodles for a complete meal, offering a delightful texture contrast to the creamy curry.
- 4 stalks of lemongrass, outer layers removed, finely chopped
- 10 grams of Thai chillies (adjust according to your heat preference)
- 1 whole head of garlic, cloves peeled and minced
- A small piece of galangal (about 2 inches), peeled and chopped
- 4-6 kaffir lime leaves, torn into pieces
- 1 teaspoon of shrimp paste
Few words from Chef
I hope you enjoyed preparing this delicious Thai Inspired – Fish and Prawn Curry. Make sure to leave a comment below to let me know how you liked the dish, I am open to any tweaks and suggestions that we can share. Thanks! 🙂